1 1/2 lb. or 1 lg. bunch broccoli or 24 oz. frozen chopped broccoli
1 (4 oz.) can chopped ripe olives
1 clove garlic
1 to 2 tbsp. olive oil
4 tsp. Parmesan cheese
Salt and pepper to taste

Steam broccoli. Drain. Saute garlic in olive oil until lightly brown. Add broccoli, cook over low heat; do not over cook. Add olives and heat 2 minutes more. Serve with Parmesan cheese sprinkled over.

ADDED TOUCH: Cut garlic by half. Add 1 to 2 tablespoons capers, no juice. Saute. You may cut garlic entirely or leave the same. Add almonds for crunch.